The first time I served these, my hubby said 'Wow Sarah, you sure know how to handle your sausages like a pro"

For Italian-Americans, sausage and peppers is a classic comfort food dish. It's colorful and, as you'll be able to tell with the recipe below, it couldn't be simpler to make. It's delicious on its own or served over pasta; start the water boiling when you start the skillet, and dinner will come together in a snap.

Of course, with so few ingredients, quality is key. You'll want to choose good-quality Italian sausages. Pork is classic, but you can opt for chicken if you'd like a lower-fat option. Sweet or spicy sausage both work equally well, so choose the ones your family prefers.

2 tablespoons olive oil, divided
1 pound Italian sausage links
1 red bell pepper, julienned
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, frenched
2 cloves garlic, minced
1 pinch red pepper flakes
1 14-ounce can diced tomatoes
salt and pepper, to taste

1. Heat a skillet over medium-high heat and add half a tablespoon of oil. Cook the sausages until they are nicely browned on all sides and set aside.

2. Reduce the heat under the skillet to medium low and add the rest of the oil.

3. Add the peppers and onion and cook, stirring occasionally, until they are nicely browned and tender, about 15 minutes.

4. Add the garlic and pepper flakes, cook 30 seconds and add the canned tomatoes.

5. Season the sauce to taste with salt and pepper, and add the sausages back to the pan. Cook just long enough to warm through and serve.